Spicy and Crispy Whole-Roasted Cauliflower
Whole-roasted cauliflower and Buffalo cauliflower have both exploded in popularity in recent years, and this dish is the best of both worlds. The coating of Greek yogurt creates a wonderful thick crust on the outside, and when you slice it into wedges, you see the dramatic contrast of creamy white cauliflower on the inside. So much more than a side, this can totally be treated as an entrée with a hearty salad or grain on the side.
Spatchcocked Chicken with Bacon, Tomatoes and Basil
High-heat roasting a spatchcocked chicken allows a lot of the surface area to be exposed to the direct heat of the oven. This recipe combines this great technique with the nostalgia of one of my mom’s recipes. My mother would wrap a whole chicken in bacon and roast it in the oven at such a high temperature that the paint would peel off the walls. The bacon formed almost a second skin on the chicken. I imagine this bacony chicken on a sandwich (a great idea for the leftovers), like a BLT sandwich with fresh tomatoes and basil serving as the bright companion to the roasted chicken. I use a balsamic glaze with the tomatoes because I love the almost candy-like sweetness it brings. That said, balsamic vinegar is also great here.
Pan-Roasted Pork and Fennel
Pork tenderloins are a versatile and wallet-friendly way to serve pork for a weeknight dinner. This version involves pan roasting a spiced pork loin, then simmering with fennel and garlic until tender and saucy. Orzo stands in for rice to make a saffron-tinted pilaf to serve on the side.
